Summer is coming! We honestly could not be more excited. With summer comes berries and with berries come all our favorite berry recipes — ice cream (if you haven’t seen last week’s post on homemade blackberry vanilla bean ice cream, definitely check it out), pies, and of course, berry jam! This week, we decided to share our favorite homemade raspberry jam recipe with you all. From morning breakfasts with toast, brunch with croissants and brie, or tea with scones, this jam is a staple item in our diets.
Whether you want to add a little something extra to your meals at home or you need the perfect summer gift for your friends, this jam is your answer. It’s surprisingly easy to make your own jams at home and delightfully better than anything you can buy at your local grocery store – guaranteed!
- 1 lb raspberries
- 4 cups sugar
- 1 lemon
- Wooden spoon
- Candy thermometer
- 5 8oz. mason jars
Wash your berries well before you begin.
Combine sugar, raspberries, and lemon juice into a large saucepan over high heat.
Stir continuously until mixture is brought to a boil.
Insert a candy thermometer and keep stirring and skimming foam from the surface (as needed) until the mixture reaches 221˚F.
To test if the mixture is ready the be jarred, scoop a small amount into a bowl and place into the freezer for 3 minutes. If the jam has a gelatinous consistency when taken out, you’re ready to proceed.
Using a ladle, transfer the jam from the saucepan into the mason jars. Seal and place in the fridge for 12-24 hours for best results. If you are gifting the jam and want to add an extra touch, create labels and attach to the jar with twine. Enjoy!
** Note: in the interest of time, we did not go through the canning process. This process is not necessary unless you plan on storing the jam over a period of months.**
– Kirby and Michelle